1 can of full fat coconut milk or cream
2 tablespoons apple cider vinegar
2 teaspoons miso paste
1 teaspoons of salt
2 tablespoons nutritional yeast
1/4 cup triple refined coconut oil, melted
2 tablespoons plus 1 teaspoon agar powder
3 tablespoons arrow root or tapioca starch
3/4 cups vegan kimchi
In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and kimchi.
Pulse until everything is all mixed up.
Next, add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.
Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the kimchi and just pulse a few times to get it all chopped up, and mixed in.
Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.
Allow the cheese to harden in the refrigerator uncovered for several hours.
Once the cheese is set, store in an airtight container in the fridge for about a week.